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1/2 sugar pie pumpkin roasted and diced (any soft squash will work)
1 cup uncooked orzo pasta
2 tbsp olive oil
1 clove of garlic diced
1/2 cup of chickpeas
1 cup chopped kale
1 med. grated carrot
1/2 cup shredded green cabbage
1 cup lightly toasted walnuts whole
1 cup feta cheese cubed
1 small jar of marinated artichokes, chopped (keep some of the oil)
1/4 red onion diced
A light sprinkle of chili powder
A squirt or two of white wine vinegar to taste
Fresh ground pepper & sea salt to taste
To cook your pasta, season the water (sea salt and olive oil) cook according to your personal pasta rules. Drain and set aside.
I pretty much chopped everything else up and lightly sauteed it with the vinegar, chili powder… while its hot, toss it in to your pasta, add the feta and walnuts…done. This way is hot… but its yummy cold too.
You can even add all your veggies raw to the hot pasta. Toss everything together, then once cooled, add your cheese.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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releases, seasonal recipes and more.